This recipe is embarrassingly easy, but nobody needs to know that. This sorbet makes an excellent summer dessert and can be served with fresh tropical fruit. I like to serve sorbets in martini glasses with a small, colorful garnish. If you want to be less subtle, a coconut shell works, too.

Combine all ingredients (yes, all 2) in a blender or food processor until smooth and airy.

Freeze. If you’re using an ice cream maker, ensure that the mixture is cold beforehand. If you don’t have an ice cream maker, pour the mixture in a wide, shallow baking dish and still-freeze. After 4 hours (or when ice crystals start to form throughout) scrape with a fork to break them up. You’ll end up with more of a granita than a sorbet, but it will still be delicious.